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- Ca’de Ambros Taleggio- the outside hard rind is all moldy, which is a bit off-putting. It’s kind of smelly through the package, but deceptively mild tasting. It’s creamy inside and reminds me of brie.
- Mitics ricotta salata — delicious! Tastes like queso blanco, only a little sheepier!
- Maxorata - Delicious! The rind is dusted with paprika, so it's a hard goaty cheese with a paprika flavor. I was a little dubious at first, but IT TOTALLY WORKS! http://www.maxorata.es/english/reason.html
- Garrotxa: mild with a little sheepiness. I like the rind! http://en.wikipedia.org/wiki/Garrotxa_cheese
- Valdeon: Spanish blue cheese. Must like blue cheese! It's like normal blue x100! Kinda salty to eat on its own. Eat it with crackers, bread, or grapes. http://www.sfgate.com/food/cheesecourse/article/A-bold-blue-from-Spain-2721212.php
- Marcel Petite Compté - tastes like strong Swiss cheese to me, but is harder and dryer. http://www.formaggiokitchen.com/travelogues/france/jura
- Heinrichsthaler Bierkase - awesome rind. Has the texture of Muenster, but with little holes. Tasty! http://www.foodbev.com/news/beer-cheese-by-heinrichsthaler-milchwerk#.VB0D8fldVCg
aug 9 2014 ∞
sep 20 2014 +
sep 20 2014 +